1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese and chiffon mix
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Layer cream cheese and cream cheese cream cheese packets onto graham cracker crust.
In a medium bowl, mix pudding mix and whipped topping; pour mixture into cream cheese layer.
Bake in preheated oven for 20 minutes, or until toothpick inserted in center comes out clean. Serve warm.
Top each pie with 1/2 cup chopped pecans.